Mushroom-and-Egg Casserole
This cheesy casserole is rich and satisfying. Serve it for dinner with corn bread and roasted red potatoes.
Ingredients
-
4 slices prosciutto (about 1-1/2 ounces) or bacon
-
8 scallions or green onions, thinly sliced (about 2/3 cup)
-
1 tablespoon butter or margarine
-
1 pound fresh shiitake* and/or button mushrooms, sliced
-
8 eggs
-
1 cup milk
-
1/8 teaspoon pepper
-
2-1/2 cups shredded Monterey Jack or cheddar cheese (10 ounces)
Directions
1.
In a large skillet, cook prosciutto or bacon until crisp; drain off drippings and crumble prosciutto or bacon. Set aside.
2.
Wipe pan clean. Cook scallions in same skillet in butter or margarine over medium heat for 2 to 3 minutes. Add mushrooms and cook for 2 to 3 minutes more. Remove skillet from heat.
3.
In a large bowl, beat together the eggs, milk, and pepper. Stir in cheese and the mushroom mixture. Pour into a greased 2-quart rectangular (12x7-1/2x2-inch) baking dish.
4.
Bake in a 350 degree F oven for 35 to 40 minutes or until puffed and a knife inserted off-center comes out clean. Let stand for 5 to 10 minutes before cutting. Serve warm. Makes 6 servings.
Note
Remove and discard the tough stems from the shiitake mushrooms before slicing them.
Nutrition information
Calories 363, Total Fat 25 g, Saturated Fat 12 g, Cholesterol 347 mg, Sodium 637 mg, Carbohydrate 14 g, Fiber 2 g, Protein 23 g. Daily Values: Vitamin A 0%, Vitamin C 4%, Calcium 43%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Hash Brown Strata
Make this potato and egg casserole before you go to bed and then bake it in the morning for breakfast or brunch.
See RecipeMore Great Recipe Ideas from Midwest Living
